Charred pepper fajitas
White beans, red onion, yellow pepper & smoked almond sauce
Ingredients
Serves 2 | total 35 minutes
- 3 mixed-colour peppers
- 1 lime
- 30 g smoked almonds
- 2 red onions
- 1 x 400g tin cannellini beans
- 4 corn tortillas
- 2 tablespoons cottage cheese
- ½ a bunch of coriander 15g
Instructions
- Put a large non-stick frying pan on a high heat.
- Deseed and finely chop the yellow pepper.
- Place in the pan to lightly char for 3 minutes while you squeeze the lime juice into a blender with ½ a tablespoon of red wine vinegar, half the almonds and 150ml of water.
- Add the charred yellow pepper, season and blitz until smooth.
- Slice the remaining peppers into 1cm rings, removing the seeds, and place in the hot pan.
- Peel the onions, slice into 1cm-thick rounds, add to the pan and cook it all for 10 minutes, or until soft and charred, stirring regularly.
- Pour in the beans, juice and all, followed by the yellow pepper sauce.
- Let it bubble and reduce for 5 minutes, or until thick, then season to perfection.
- Chop or crush the remaining almonds.
- Warm the tortillas, spoon over the pepper and bean mixture and the cottage cheese, tear over the coriander leaves, and sprinkle with the crushed almonds, to finish.
